This is a slightly different rosemary green bread recipe, suitable for special occasions. Selected from the book Polona Andrejči Muši Mediterranean herbswhere the author introduces us to the world of Mediterranean herbs.
To prepare salted rosemary bread we need: 500g homemade white flour, 1 fresh yeast cube (about 40g), 15g salt, 50g pumpkin oil, about 4dl lukewarm water, 2 heaped tablespoons of finely chopped fresh rosemary needles, 1 teaspoon coarse salt flower salt
Dissolve the yeast in lukewarm water, then sift the flour into a bowl, add salt and a teaspoon of finely chopped rosemary. Add an aqueous solution of yeast and pumpkin oil (white flour and pumpkin oil will make the bread green) and knead the somewhat damp dough, covered with a clean cloth, and leave to reach about twice the volume. Then knead the dough again, shape it into a ball, put it in a floured gypsum, cover it again with a cloth and leave to rise again to about twice the volume. Carefully flip the raised breadcrumbs onto a floured baking tray and sprinkle with a mixture of salted rosemary and chopped rosemary. Bake the bread for about half an hour, the first ten minutes at 220 degrees, then reduce the temperature to 200 degrees and bake until cooked.
Using rosemary, you can also make homemade rosemary vinegar, to which you add lemon, garlic, and even smaller pepperoni, if desired, or you can also make your own herbal olive oil.
More recipes can be found in the book at: https://zalozba.kmeckiglas.com/index.